Depends if I remember the yeast nutrient or not, with it it's much like any low gravity s04 fermentation, a week or so, but without it can be painfully slow. I'd be interested to hear how the cinnamon addition turns out.

I brought some from home, I heard raisins or some boiled yeast cake can do the job nicely though.

What's the word on adding sugar when it comes to bottling time? My brew got to the target fg of 1.024, I'm thinking I need less bottling sugar the I would with beer, if any?

As far as ginger beer goes I've seen some interest in the "Ginger Beer Plant".

I found this through some searches and it looks worth trying...

"Re: Real Ginger Beer Plant

Postby tonysuffolk » Tue Nov 18, 2008 11:02 am
Hello All Ginger Beer Fans.
I am just posting this for anyone wanting a real ginger beer plant. I have tried making cultures from various types of yeast and now think I have the perfect strain. Some yeasts seem to produce a slightly sulphurous smell so I abandoned using any commercial yeasts and instead tried making a culture from the root of fresh ginger. It worked a treat and I am sure that the active biological ingredient is a yeast/bacterial symbiotic pair. The texture of the "plant" is more granular and certainly the flavour of the finished product is just what I remember from childhood. I could send anyone a culture but it is easier and cheaper to make your own.
Here's how to do it.
Sterilise a glass jar. You need one with a lid. Wash a piece of root ginger about the size of your thumb. Do not peel off the outer skin. Chop it into tiny pieces and put it in the jar. Add cool boiled water and a couple of teaspoons of sugar. Leave in a warm place and after about a week you will see bubbles as the natural yeasts in the ginger root start to ferment the sugar. The mix should have a nice ginger smell. If it smells unpleasant, you have cultured unwanted bugs and you will need to start again. Add a little sugar every day for the next week and when the mix is fermenting vigorously, strain to remove the pieces of ginger. The liquid is now your starter for making the first batch of ginger beer. I did not divide the plant the first time but for each subsequent batch I divided the plant as described in previous recipes.
The above worked for me first try. I think it is important to give the natural yeasts a good head start by trying not to culture unwanted bugs. That is why you need fairly clean conditions at the start.
I have made several batches with my culture and each week the plant seems to improve.
Have fun!
Tony"

Link here.

I'll probably give this a shot when I can but if anybody tries it I'd love to hear your input.

I'll have to try making ginger beer plant some time, although from what I've read you're very unlikely to make true ginger beer plant that way.

Aceman, I'd be surprised if it didn't go down a little further, unless you're hitting S-04's maximum alcohol tolerance which I don't think you will. Wait until you get three days with the same gravity reading.